August 2006 Weddings
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
NER: Bakers: Help! (Meringue)
I just tried to make meringue cookies, and I failed miserably. The egg whites wouldn't peak and so I just got runny goo. I have tried to make egg white whipped desserts before (e.g. divinity) and I can't make it work.What's wrong with me!!!???
So my question is, if you have made meringue cake or cookies before, do you have any procedural tips?
Thank you!
P.S. Here is the recipe I was trying to make:
http://www.elise.com/recipes/archives/004371pecan_meringue_cookies.php
Re: NER: Bakers: Help! (Meringue)
I just looked at that recipe. There's no cream of tartar. I used that the one time I made meringues. That is supposed to help them rise or stiffen or something. Not sure. But I think if you use a recipe that calls for that, it might help.
I used the Joy of Cooking instructions.
I'm also wondering about the nuts. It seems like they would weigh it down. I would probably just stick to vanilla extract, or lemon zest, or something light.
Do you have any teensy hint of yolk in with the whites? I messed up once and got the most insignificant drop in there and nearly killed my KA trying to make them whip up.
I haven't needed cream of tarter, but it would help. Are you using a stand mixer?
I used cream of tartar ...!
My eggs were cold, fresh, free range.
Now that you mention nuts, ESF, trouble started for me as soon as I added the nuts. It was fluffly until that moment in time. You may be on to something.
Well, I guess this could also explain things.
Actually using the shell seems easier for me. When I had this issue you could definitely tell some had gotten in.
In case all other suggestions fail, know that there's a fine line between stiff peaks and runny goo; if you over-beat the egg whites, they'll break down and you'll have runny goo.
Good luck next time!